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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

INTRODUCTION TO GASTRONOMY COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS101 INTRODUCTION TO GASTRONOMY 1 3 3 7

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Course plan, student responsibilities, Introduction to the basic theories of gastronomy Expression, Question-Response, Discussion, Teamwork
2 Reading article Gastronomy and history of food, History of world cuisine Expression, Question-Response, Discussion
3 Literature Research Contemporary culinary movements Expression, Question-Response, Discussion, Teamwork
4 Literature Research Organic farming and organic products, vertical agriculture Silicon Valley & Food Expression, Question-Response, Discussion, Teamwork
5 Reading Book Molecular Gastronomy, Fusion Kitchen Expression, Question-Response, Discussion
6 Reading Book NbN Kitchen, Digital gastronomy Expression, Question-Response, Discussion
7 Reading Book Norogastronomy Functional foods Expression, Question-Response, Discussion
8 Reading Book Homework presentations, exam preparation Expression, Question-Response, Discussion
9 Reading Book Discussion of exam questions, Green restaurants Expression, Question-Response, Discussion
10 - MID-TERM EXAM -
11 Reading Article New trends in gastronomy Question-Response, Discussion, Teamwork
12 Research Slow food, street dishes, Halal foods Expression, Question-Response, Discussion
13 Literature Reading Gastronomy Institutions, Gastronomy career, Protocol rules Expression, Question-Response, Discussion
14 Presentation preperation Homework presentations Presentations
15 Presentation preperation Exam preparation Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -